There is a gradual shift in my kitchen that's been in the making for years now, and the transformation is not yet complete. Slowly yet surely, I am replacing teflon pots and pans with stainless steel and cast iron; commercial yeast with sourdough; store-bought and shelf-stable flour with freshly milled wheat; among some other micro-changes.
I have maintained a happy, living sourdough (SD) starter for over a year now, but it was becoming tiresome baking two loaves a week even when I didn't need bread just to keep it fed and happy. This solution is perfect in that not only does it use up the discard and leaves me room to feed and maintain the starter, it also yields a delicious pie that is infinitely customizable. I feed my starter 50-50 rye and wholewheat flour, so the taste will depend on what you feed your starter with. For this first trial, I made a simple zaatar and olive oil galette.
Ingredients:
sourdough discard
zaatar
olive oil
Method:
Preheat oven at 450F with a cast iron or stainless steel pan for 15 minutes. Carefully take the hot pan out and drizzle lightly with olive oil before spooning in the sourdough discard into the HOT pan and spread it all over the bottom of the pan. Drizzle with a bit more olive oil and salt then place back in the oven at 450 for 8-10 mins. Pull it out and then top with the zaatar. Return to bake for 4-5 more minutes until sides are flakey and crispy.
صحة و عافية
No comments:
Post a Comment